Hi from Taiwan~ It was not long since I had my last trip to Singapore and Malaysia, and now I’m on another vacation in Taiwan 🙂 I’m currently in Sun moon lake and I must say, this is a beautiful place with absolutely magnificent scenic view~ Food are awesome here, particularly if you like street food!! Although located in Taiwan, I still remember the long weekend break this weekend celebrating the Australia Day! Pre-happy Australia Day!
Maybe many choose to celebrate with lamingtons and sausage rolls, I’ve decided not to do any of those, but instead a biscotti~ it’s probably nothing related to Australian traditional food, but I guess, it didn’t matter too much~ as long as it taste good! 🙂 I’ll keep it simple this time considered that I am overseas and have little access to a good kitchen for baking and so on~ please bare with me! Next week is also the Chinese new Year too! I’ll be posting some really nice food to celebrate that festival too! Stay tuned!
So, this biscotti is crunchy and fruity, I’ve used some left over cranberries and fresh pistachio, freshly twice baked and can last for a few weeks in the cookie jar! IK loves this whenever he wants a tooth-bite! :0 If you like biscotti , don’t forget to try the Chocolate Chips & Sultanas biscotti! By the way, if you noticed it I’ve used a Christmas serviette~ hahha~ It was purely because it looks great and that I didn’t want to use Australian flags as my background~ Maybe it’s also a great treat for xmas too! 😀
You’ll need (makes 30 pieces):
- 220 gram of caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon of baking powder
- 80 grams of dried cranberries
- 100 grams of pistachio nuts, coarsely chopped
- 2 tablespoon of honey, room temperature
- 300 grams of plain flour, sifted twice
- Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
- Place sugar, honey and eggs in a large bowl and whisk to combined.
- Add flour, baking powder, pistachio nuts, cranberries and stir to combine.
- Knead dough on a lightly floured surface until smooth. Divide the dough into 2 halves. Shape each dough into a 30cm log and lightly flatten.
- Place on prepared trays and bake for 30-35 minutes or until golden brown.
- Cool on the trays for 20 minutes.
- Reduce the temperature of the oven to 150°C. Using a sharp knife, slice logs into 5mm thick slices, discard the ends.
- Place sliced biscotti onto baking paper-lined baking trays and bake for another 20 minutes, turning over halfway or until dry and crisp.
- Cool on the tray for 5 minutes and then transfer to a wire rack to cool.
- During the second bake, ensure that it is completely dry so that it can last for longer.
- Ensure that the dough is nicely compacted when making it into a log, this avoids the little pieces breaking off.
- Biscotti can be stored in an air-tight container for up to 2 weeks.